A spicy comfort dish: pork, rice and beans. Homestyle!
It can be made without the meat as a vegan alternative.
This is a classic homestyle Cajun dish, similar in some ways to Cuban Pork & Rice - which we'll do later at some point. The great thing about this (for me) is that it's the third part of the Ham Hock Trilogy! Previous recipes were Ginger & Coriander Soup and Roast smoked Ham Hock
INGREDIENTS
garlic
shallots or an onion
red pepper
tomatoes
oregano
cumin
cayenne pepper
cooked smoked ham hock (yay!)*
1 lime - juiced
black-eyed beans (pinto or others will do)
brown rice (any will do)
ham stock - or chicken or whatever you have
parsley
Monterey jack (or a strong cheddar)*
Louisiana Hot Sauce (I had smokey Chipotle hot sauce)
Vegans - this recipe still tastes great without the ham or cheese
Watch the video
METHOD
Heat some oil in a frying pan
Finely slice the onions and garlic and add to the pan
Coarsely slice the pepper and quarter the tomatoes (eighth if they're large)
Add them to the pan and stir
When they're softened, add the oregano, cumin and cayenne
Shred or slice the ham and pop it in, adding the lime juice
Give it a good stir
Add the black-eyed beans - water and all, and stir
Simmer and reduce for about 5-10 minutes
Add enough rice to cover the pan, and stir it through
Add enough stock to completely cover the rice
Give it a good stir. When it boils, bring it down to a simmer, cover it and leave it for 20 minutes
Depending on the type of rice you use, the amount of liquid might alter, but 20 minutes should be right for most rice. If it's still too solid after 20 minutes, add a little more stock, cover and try another 5 - and so on.
Add the parsley and stir through
Add the grated cheese - stir
Add the hot sauce - stir
That's you